We all have those days. You get home late from the library and you have a nearly empty fridge and pretty much no desire make yourself dinner. Don’t worry — there’s a super easy and simple recipe for those kind of nights. There aren’t a lot of ingredients and you probably have a lot of them on hand or can keep them around for recipes like this.
Prep time: 10 minutes
Cook time: 20 minutes
1 cup dry quinoa, rinsed (or 3 cups cooked quinoa)
2 cups water
3 large eggs, beaten
1 tbsp coconut oil or olive oil
2 cloves garlic, minced
1 small onion, diced
½ tsp ground ginger
3 tablespoons soy sauce
Sriracha (optional), for serving
Veggies (definitely mix and match and add your favorites):
1 medium green bell pepper, chopped
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
½ cup frozen corn
½ cup frozen peas
- Bring the quinoa and the water to a boil in a medium saucepan. Cover, reduce heat and simmer for 15 minutes or until all of the liquid has been absorbed.
- While the quinoa is cooking, spray a nonstick pan and cook the eggs on medium heat, stirring frequently, until they are set. Once they have cooled, cut them up.
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for approximately five minutes, until the onions become translucent.
- Add the pepper, mushrooms, broccoli and zucchini. Continue cooking, stirring frequently, for approximately five minutes, until they are tender.
- Add the corn, peas, quinoa, ginger and soy sauce. Continue cooking until the corn and peas are heated through.
- Stir in the eggs.
- Serve with sriracha if you’re feeling that spicy flair.
Bonus: this recipe keeps really well, so you can have save it for lunch or dinners other nights of the week.